Mexican Chicken Salad
This Mexican Chicken Salad is so simple to make in under 30 minutes and will become a new summer staple you'll want to have in your fridge for an easy lunch or snack. It's a mash-up of elotes and chicken salad, and let me tell you, my family ate this up in minutes!
Servings: 8 Cups
Calories: 294kcal
Ingredients
- 1 cup fresh corn kernels
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup finely diced red bell pepper
- 2 tablespoons finely diced red onion
- 1 large lime
- 1/4 cup cilantro more for garnish
- 1 teaspoon tajin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic salt
- 1 1/2 pounds cooked chicken
- 1/2 cup toasted pepitas plus extra for topping
- 1/2 cup cotija cheese plus extra for topping
- 1/2-1 cup finely chopped sweet or savory pickled or candied jalapeños personal preference for amount of heat and savory versus sweet
Instructions
- Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.
- To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.
- Add the cooked chicken. Mix with a hand mixer until well combined.
- Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.
- Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.
Notes
Storage:
Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don't recommend freezing the chicken salad since it can changes in texture once it thaws.
It's the ideal recipe for meal prepping or making in advance since the flavors only get better with time.
Tips:
- When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you're in a pinch.
- Use rotisserie or leftover chicken for ease. It's my favorite way to use up leftovers from dinner the night before in a whole new way!
- Alway toast the pepitas for a richer flavor. If they're not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
- Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
- For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
- Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles.
- Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious.
Nutrition
Serving: 1Cup | Calories: 294kcal | Carbohydrates: 10g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 410mg | Potassium: 293mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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